Pavlova Base

OOOOOOOH a good pavlova is always amazing! 


6 eggs, separated
280 g caster sugar
20 g corn flour
1 tsp white vinegar
½ tsp vanilla extract


  • Pre heat the oven to 120°C
  • Line a baking tray with a silicon mat
  • Place the eggs whites into the bowl of an electric mixer and whisk until soft peaks
  • Gradually add sugar, in several stages, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved
  • Add the corn flour, vinegar and vanilla and whisk until just combined
  • Spoon the meringue onto the lined tray and create what ever shape you like
  • Smooth the sides and top of your Pavlova base
  • Use a small spatula to form little peaks around edge of Pavlova
  • Bake in oven for 1 ½ hours or until Pavlova is dry to the touch
  • Turn off the oven and leave the Pavlova to cool completely
  • Store in an airtight container until required